Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/13794
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dc.contributor.authorOkanovic D.en
dc.contributor.authorPetrović L.en
dc.contributor.authorRede R.en
dc.contributor.authorPopov-Raljic J.en
dc.contributor.authorManojlović, Draganen
dc.date.accessioned2020-03-03T14:53:45Z-
dc.date.available2020-03-03T14:53:45Z-
dc.date.issued1997-01-01en
dc.identifier.issn0015363Xen
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/13794-
dc.relation.ispartofFleischwirtschaften
dc.titleKochschinkenherstellung aus früh post mortem entbeinten Schinken: 2. Eigenschaften der Endprodukteen
dc.typeJournal/Magazine Articleen
dc.identifier.scopus2-s2.0-2542552928en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/2542552928en
dc.relation.lastpage790en
dc.relation.firstpage784en
dc.relation.issue9en
dc.relation.volume77en
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptFakultet tehničkih nauka, Departman za građevinarstvo i geodeziju-
crisitem.author.parentorgFakultet tehničkih nauka-
Appears in Collections:FTN Publikacije/Publications
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